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If you love hot chocolate, this Hot Chocolate Dump Cake is about to become your new favorite dessert. Rich, chocolatey, and topped with gooey marshmallows, it tastes just like a mug of cocoa in cake form. This recipe uses cake mix and pudding mix to make the easiest, most moist dump cake. It’s baked in a standard 9×13-inch dish and is ready in about 45 minutes.
This cake came about because I wanted a dump cake version of my popular Mississippi Mud Cake. This version uses a cake mix, pudding mix, and a packet of hot chocolate mix to give you a mug of hot chocolate in cake form. It’s so easy to throw together, and my grandkids love to help make this cake.
Testing results for
- We prefer the Duncan Hines dark chocolate fudge cake mix for this recipe.
- You can put the cake together and bake it just before serving. It is so good when it’s served warm and gooey.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Pudding mix: You can use any brand of chocolate pudding mix, just be sure you use instant pudding. We prefer Jello brand.
Hot chocolate mix: Use a hot chocolate mix that does not already contain mini marshmallows.
Chocolate Fudge Cake Mix: Any brand is fine, but in our testing, we preferred Duncan Hines.
Whole Milk: We have not tested this recipe with anything other than whole milk, as it’s our preferred milk for cakes. I would not use low-fat milk in this recipe.
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Hot Chocolate Dump Cake with Pudding
Equipment
Ingredients
- 1 box 3.9-ounce chocolate instant pudding mix
- 1 envelope hot cocoa mix
- 2 ½ cups whole milk
- 1 box 15.25-ounce Chocolate Fudge Cake Mix
- 4 cups mini marshmallows, divided
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 2 cups whipped cream
- 1 cup hot fudge sauce, heated
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish. Set aside.
- To a bowl, add 1 box 3.9-ounce chocolate instant pudding mix, 1 envelope hot cocoa mix, and 2 1/2 cups whole milk.
- Whisk on medium speed until combined.
- Add 1 box 15.25-ounce Chocolate Fudge Cake Mix (do not include the additional ingredients listed on the box: eggs, oil, water). Stir with a spatula until combined.
- Add 2 cups of the marshmallows. Fold until the marshmallows are distributed throughout.
- Transfer the batter to the greased baking dish.
- Sprinkle ½ cup semi-sweet chocolate chips and ½ cup milk chocolate chips on top. Bake for 30 minutes or until a toothpick comes out clean. Turn the oven off and remove the dish.
- Add the remainder of the marshmallows on top and place back in the oven for 5 minutes.
- Place the baking dish on a wire rack to cool until you are ready to serve.
- Top with whipped cream, heated chocolate fudge sauce, and more chocolate chips if you like.
